This quinoa breakfast bake is mixed with molasses, spices, sweet bananas and baked for a healthy, make-ahead gluten free and vegan friendly breakfast!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Resting time 8 hourshours
Total Time 9 hourshours30 minutesminutes
Servings 8People
Calories 211.6kcal
Author FoodFaithFitness
Ingredients
3Medium Ripe Bananas,mashed (just under 1 1/2 cups or 370g)
1/4CupMolasses
1/4CupPure maple syrup
1TbspCinnamon
2tspsRaw vanilla extract
1tspGround ginger
1tspGround cloves
1/2tspGround allspice
1/2tspSalt
1CupQuinoauncooked
2 1/2CupsUnsweetened vanilla almond milk
1/4CupSlivered almonds
Instructions
In the bottom of a 2 1/2-3 quart casserole dish, stir together the mashed banana, molasses, maple syrup, cinnamon, vanilla extract, ginger, cloves, allspice and salt until well mixed. Add in the quinoa and stir until the quinoa is evenly distributed in the banana mixture.
Whisk in the almond milk until well combined. Cover and refrigerate overnight.
In the morning, heat your oven to 350 degrees and whisk the quinoa mixture to make sure it hasn't settled to the bottom.
Cover the pan with tinfoil and bake until the liquid is absorbed, and the top of the quinoa is set, about 1 hour -to 1 hour and 15 mins.
Turn your oven to high broil, uncover the pan, sprinkle with sliced almonds, and lightly press them into the quinoa. Broil until the almonds just turn golden brown, about 2-4 minutes. Watch closely, as they burn quickly!